Rose featured this Ultimate Vegetable Casserole on her blog, and I wanted to try the recipe myself. It was a great opportunity to use ingredients such as polenta and leeks which are not in my regular rotation. This seems like a very flexible recipe, but here are the amounts that I used:
18 oz. tube polenta
9 oz. bag fresh spinach
15 oz. can chick peas, rinsed and drained
2 carrots
2 leeks
1 T olive oil
Garlic powder, salt, and pepper
2 Arnold Sandwich Thins, torn into small pieces
1 c. mozzarella cheese
2 T Parmesan cheese
This doesn’t hold together like a traditional casserole, but I loved the mix of vegetables! It was really easy to put together for dinner, and then take for lunches the rest of the week. Next time I might add either zucchini or mushrooms, which would lend some additional moisture and perhaps allow the carrots to cook more fully. I would definitely recommend you give this recipe a try!
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